Scallop Appetizer with Lobster Cream Sauce

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

An elegant appetizer featuring a creamy, rich lobster sauce

Recipe tags: lobster base, easy difficulty, app, seafood, skillet

Lobster Cream Sauce

1¾ tsp	Better Than Bouillon^® Lobster Base
2 Tbsp	butter
1 Tbsp	all-purpose flour
1 cup	light cream
⅛ tsp	white pepper
½ tsp	freshly ground nutmeg (use a fine microplane grater)

1 lb	sea scallops, rinsed and patted dry (8-12 per pound)
	salt and pepper for seasoning
	grape seed oil (for sautéing)

1

To a small saucepan, add Lobster Base, butter and flour; cook and whisk over medium heat until combined.
2

Reduce heat to medium-low and gradually add cream while whisking continuously. When sauce starts to thicken, remove from heat; whisk in pepper and nutmeg; set aside.

1

Season scallops with salt and pepper.
2

Place grape seed oil in a large skillet over medium-high heat (enough to cover the bottom of skillet with a thin layer).
3

Working in batches, place half the scallops in hot skillet and let cook without moving until a golden brown crust develops. Cook until done, about 1½-2 minutes per side, turning once. Transfer scallops to a plate and cover loosely with foil to keep warm; repeat with remaining scallops.
4

Heat sauce before serving; add additional cream, one tablespoon at a time, to adjust consistency. Add about 1½ tablespoons of sauce per appetizer bowl; place cooked scallop in cream sauce. Serve.

Scallops are a great source of protein and work well as an appetizer or entrée.